Fresh aromas of blackcurrants and violets, together with complex notes of tobacco leaf, cedar, and graphite. Enjoyable while young, it has sufficient structure to develop greater complexity over the next 15-20 years.

100% destemmed. A wild ferment in stainless steel was followed by 5 days post-ferment maceration. The malolactic fermentation was completed in the tank. Then the wine was matured in 2,500-litre foudres for 24 months.

Delicious with red meats, such as roast beef and sirloin steak, and a wide variety of cheeses and charcuterie.